Shiraz, or Syrah, may not be an unusual grape but in Australia, it is used to make a unique style of wine. Most of the sparkling wines that are made in Australia are high volume using faster methods to create sparkling character than the traditional method used in Champagne. There are portions of the production of sparkling Shiraz that are unlike any other style. First, the grapes are left on the vine and harvested at the same level of ripeness as those used for still (non sparkling) Shiraz. Most grapes for sparkling wines are harvested early to preserve a high level of acid, which is desired to help balance the final wine. There will be extraction of color and some tannin prior to the first fermentation. Leaving the grapes on the vine longer will increase the potential level of alcohol to a higher than normal level for sparkling wine. These wines can also have sugar in the final wine to help balance this alcohol and the tannin. There can be substantial variation in the methods used to produce the final wine, from simply adding carbonation, all the way to the traditional method. The method used will impact the final price and quality of the wine. The popularity of sparkling Shiraz has decreased in the past few years, making it difficult to find. This market change is due to a drastic increase in the popularity of Australian Prosecco.
This week I drank a 2021 Mollydooker Miss Molly Sparkling Shiraz. The label identifies the state of origin as South Australia. South Australia is a vast area that encompasses 8 zones, including Barossa, Fleurieu, Limestone Coast, and Mount Lofty Ranges. It is the largest wine producing state by volume, where roughly half of the grapes by weight are harvested. Grapes can be harvested from all around the South Australia state to use in this bottle. This wine is a deep ruby color with colored bubbles surrounding the rim. The mousse quickly dissipates once the glass is poured, with most collecting around the edges and some gathering in the middle. Aromas of black cherry, raspberry, maraschino cherry, black plum, vanilla, dark chocolate and baking spices are evident even with it being poured straight from the refrigerator. On the palate, this wine is off dry with a moderate level of acid and high alcohol content. Tannins are minimal but add texture along with the sparkling character. The bubbles foam up quickly to fill the mouth then abruptly vanish. Bright red fruits are dominant, then give way to the baking spice flavors. This wine states it undergoes a secondary fermentation. Taking into consideration the fruity nature of this wine, it likely was made using the same method as Prosecco. This method, known as Tank method, allows for the production of high volumes of sparkling wine that retain their fruity notes. Sparkling Shiraz is a good option to pair with any foods you would normally pair with still Shiraz, such as BBQ or Chinese food.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 